Why Make This Recipe
Spicy Beef Short Rib & Oxtail Bowl is more than just a hearty meal; it brings bold flavors and comforting textures to your table. The combination of tender beef short ribs and oxtails simmered in a rich broth creates a warmth that makes every bite enjoyable. This dish is perfect for family gatherings or a cozy dinner at home. Plus, it’s easy to prepare and yields enough for leftovers, making it a great option for meal prep.
How to Make Spicy Beef Short Rib & Oxtail Bowl
Ingredients:
- 2 pounds beef short ribs
- 1 pound oxtails
- 2 tablespoons vegetable oil
- 1 onion, diced
- 4 cloves garlic, minced
- 2 tablespoons ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon sesame oil
- 4 cups beef broth
- 2 carrots, diced
- 2 stalks celery, diced
- Salt and pepper to taste
- Cooked rice for serving
- Chopped green onions for garnish
Directions:
- Heat the vegetable oil in a large pot over medium-high heat. Add the beef short ribs and oxtails, browning them on all sides.
- Remove the meat and set aside. In the same pot, add the onions, garlic, and ginger, sautéing until fragrant.
- Stir in the soy sauce, gochujang, and sesame oil.
- Return the meat to the pot and add the beef broth, carrots, and celery.
- Bring to a boil, then reduce the heat to low and cover. Simmer for about 2-3 hours until the meat is tender.
- Season with salt and pepper to taste. Serve the beef short rib and oxtail bowl over cooked rice and garnish with chopped green onions.
How to Serve Spicy Beef Short Rib & Oxtail Bowl
Serve this dish hot over a scoop of fluffy cooked rice. The rice absorbs the delicious broth, and it complements the tender meat perfectly. You can also top it with chopped green onions for a fresh crunch. Enjoy it with a side of pickled vegetables or a simple salad to add some freshness to your meal.
How to Store Spicy Beef Short Rib & Oxtail Bowl
If you have leftovers, let the bowl cool down, then transfer it to an airtight container. Store it in the refrigerator for up to 3-4 days. To reheat, warm it on the stove or in the microwave until heated through. The flavors may deepen after a day in the fridge, making it even tastier!
Tips to Make Spicy Beef Short Rib & Oxtail Bowl
- Make sure to brown the meat well; this adds depth to the flavor.
- If you like it spicier, add more gochujang to taste.
- For a richer broth, you can add a splash of red wine while simmering.
- Feel free to add other vegetables like potatoes or mushrooms for extra nutrition.
Variation
You can switch up the protein by using pork short ribs instead of beef. Additionally, adding different vegetables like bok choy or bell peppers can create a unique twist on this hearty dish.
FAQs
1. Can I use a slow cooker for this recipe?
Yes, you can use a slow cooker! Brown the meat in a skillet first, then transfer everything to the slow cooker. Set it on low for 6-8 hours until the meat is tender.
2. Is it necessary to use gochujang?
Gochujang adds a unique flavor and heat to the dish. If you don’t have it, you can substitute with another chili paste or omit it for a milder dish.
3. Can I freeze the leftovers?
Yes! You can freeze the soup in airtight containers for up to 3 months. Thaw it in the fridge overnight before reheating.
Spicy Beef Short Rib & Oxtail Bowl
Ingredients
Method
- Heat the vegetable oil in a large pot over medium-high heat. Add the beef short ribs and oxtails, browning them on all sides.
- Remove the meat and set aside. In the same pot, add the onions, garlic, and ginger, sautéing until fragrant.
- Stir in the soy sauce, gochujang, and sesame oil.
- Return the meat to the pot and add the beef broth, carrots, and celery.
- Bring to a boil, then reduce the heat to low and cover. Simmer for about 2-3 hours until the meat is tender.
- Season with salt and pepper to taste. Serve the beef short rib and oxtail bowl over cooked rice and garnish with chopped green onions.
Notes
